Black Pepper Pasta – The Ultimate Pasta Cookbook
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Veg10 | 4 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Semolina flour |
| 2 | t | Finely ground peppercorns |
| scant | ||
| 1/2 | c | Warm water |
INSTRUCTIONS
Put the semolina and pepper in the work bowl of a food processor that has been fitted with the steel blade. Process for 30 seconds to combine. With the motor running, add the warm water through the feed tube. Process until a ball of dough is formed that cleans the sides of the work bowl. Remove the dough from the processor and cut by hand or with a pasta machine. Option: By eliminating the black pepper you can make a basic semolina dough. Makes a 12 ounce ball of dough, or enough pasta, when cut, to serve 4 as a main course. Per serving: 225 Calories (kcal); 1g Total Fat; (2% calories from fat); 8g Protein; 46g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: The Ultimate Pasta Cookbook by Pasquale Bruno Jr Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 3
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.1mg
Potassium: 14.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g